• Culinary qualification or diploma in Pastry & Confectionery (advantageous).
• 2–4 years experience in a professional pastry kitchen.
• Experience in hotels, lodges, fine dining, or high-volume establishments is beneficial.
• Strong knowledge of pastry techniques, baking, and dessert preparation.

Skills & Competencies

• Excellent baking and pastry production skills.
• Creativity and strong eye for detail and presentation.
• Strong time-management and organisational abilities.
• Ability to work under pressure in a fast-paced kitchen.
• Good communication and teamwork skills.
• Knowledge of food safety, hygiene, and HACCP requirements.
• Ability to follow instructions and work independently when needed.
• Passion for pastry arts and continuous learning.

Physical Requirements

• Ability to stand for long periods.
• Manual dexterity and precision for delicate pastry work.
• Stamina to handle repetitive tasks such as rolling, mixing, and kneading.

Working Conditions

• Early morning shifts may be required (for baking).
• Work in hot and busy kitchen environments.
• Shift work including weekends and public holidays.